Sunday, October 19, 2014

Preparation time: 10 mins
Serves: 5-7
For the paste:
  • Grated coconut: 1/2 cup
  • Lightly roasted Chana dal / Split bengal gram: 1/4 cup
  • Green chilly: 1
  • Ginger: 1/2 inch
  • Water: 1/2 cup
  • Salt: according to taste
For the tempering:
  • Oil: 1 tbsp
  • Mustard seeds: 1/2 tbsp
  • Red chilly: 2
  • Curry leaves: 5-6
Preparation and Method:
  • Blend Grated coconut, Roasted Split bengal gram, green chilly, ginger and little water in a food processor to make a paste.
  • Add 1/2 cup water ( or more to get required consistency) and salt and blend again.
  • Transfer it to a bowl.
  • For tempering: In a small pan, heat oil.
  • When its hot, add mustard seeds.
  • Once it splatters, add curry leaves and red chilly. Heat it. 
  • Finally add this to the chutney paste and mix.
Serve with Idli, Dosa
Also see Sambhar

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